- Make Ahead: Chicken can be pre-cooked; assemble and reheat with rice.
- Customizing: Add bell peppers or black beans for extra flavour and nutrition.
- Storage Tips: Store leftovers in an airtight container for up to 3 days; reheat on stovetop or microwave.
SMOKY CHIPOTLE BBQ CHICKEN AND RICE SKILLET
This smoky chipotle BBQ chicken and rice skillet is packed with bold flavours. Juicy chicken, smoky chipotle sauce, and tender rice cook together in one pan, creating a quick, delicious, and hearty weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup long-grain rice
- 1 ½ cups chicken broth
- ½ cup BBQ sauce
- 1 –2 teaspoons chipotle chili powder adjust to taste
- 1 cup corn kernels fresh or frozen
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
Cook Chicken:
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook until browned and cooked through. Remove and set aside.
Sauté Vegetables:
- In the same skillet, add onion and garlic. Sauté until softened, about 2–3 minutes.
Cook Rice:
- Add rice, chicken broth, BBQ sauce, and chipotle chili powder. Stir to combine. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Combine & Add Toppings:
- Return chicken to the skillet. Stir in corn and cook until heated through. Sprinkle with shredded cheese, cover, and let it melt.
Serve:
- Garnish with fresh cilantro and serve hot.